It was time to get creative. I looked in the fridge and spied guacamole, sour cream, and shredded cheese. I knew I had rice and organic black beans in the pantry. A light bulb went off in my head. We picked up a package of tortillas on the way home from work the next night and the rib-eye got a new lease on life as yummy steak-and-cheese quesadillas, with beans-and-rice on the side.
First, I got the rice and beans going with some spices and tomato paste for flavor. Then I just thinly sliced up the steak, seasoned it with cumin, chili powder and garlic salt, and quickly seared in a pan to warm it up. Then tossed the sliced steak on half a tortilla in the same heated pan with some oil, sprinkled with cheese, and folded the tortilla over, which gave me space to do the same with another tortilla on the other half of the pan. Cooked both quesadillas for a minute, until one side was browned, then flipped them over and cooked for another minute or two. Dinner for two was ready in less than 30 minutes!!